Cut off the top and bottom of the artichoke. Cook it in boiling water for 10-15 minutes until the bottom is easy to pierce with a fork. Run artichoke under cold water to stop the cooking process.
When cool enough to handle, cut the inner choke away from the heart. Cut the brie into ½? chunks.
Place the brie into the artichoke and throughout the leaves.
Place on a cookie sheet and bake at 350° until the brie is melted (approximately 10 minutes).
To make the mustard sauce, combine shallots and white wine in a saucepan over high heat. Slowly add the butter and remove from heat. Then add mustard, white wine vinegar, salt, pepper and a squeeze of lemon juice to the mixture.
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